A delightful twist on the classic Thai-inspired butternut squash soup, enhanced with aromatic spices and a creamy texture.
Heat the olive oil in a heavy-based pan over medium heat.
Using a heavy-based pan ensures even heat distribution, preventing the ingredients from burning.
Add the chopped red onion and sauté until softened.
Stir frequently to avoid browning the onion too much, as this could alter the soup's flavor.
Stir in the curry powder and cook for an additional minute to release its aroma.
Cooking the spices briefly enhances their flavor and aroma.
Add the butternut squash and vegetable stock to the pan. Bring to a boil, then reduce the heat and simmer until the squash is tender.
Cutting the squash into smaller cubes will reduce cooking time.
Stir in the coconut milk and heat through.
Avoid boiling the soup after adding the coconut milk to maintain its creamy texture.
Blend the soup until smooth using a blender.
Blend in batches if necessary to avoid overfilling the blender.
Return the soup to the pan, season to taste, and warm through.
Taste and adjust seasoning with salt and pepper as needed.
Serve the soup hot, garnished with fresh herbs or a drizzle of coconut milk.
For a professional touch, swirl a bit of coconut milk on top of each serving.
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